Coronation chicken and potato salad

The Coronation chicken & potato salad is a perfect lunch dish, an easy midweek supper, a good picnic companion and a brilliant sandwich the next day. Be prepared to make it again and again; it converts everyone instantly because it’s sweet but spicy, and rich but light.

For the dressing, whisk all the ingredients in a bowl until smooth, then season with sea salt and freshly ground pepper to taste. Add 1-2 tablespoons of water, a spoonful at a time, whisking until light and creamy. Set aside.

Step 2

Take the chicken meat off the bones and cut into bite-size chunks. Toss the chicken, potato, cucumber and chives in the dressing.

Step 3

Divide the lettuce and salad among serving bowls. Sprinkle with nigella seeds, garnish with extra chives and serve with lemon wedges.

The original Coronation Chicken was served at a lunch held to honour the gathered Commonwealth Heads of State as part of the celebrations for Queen Elizabeth II&rsquo;s Coronation in 1953. Two respected food authorities, Rosemary Hume and Constance Spry, created a salad that could be made ahead and served to a vast number of people on a warm summer&rsquo;s day. They added some curry powder in homage to the guests who had come from afar, and had an instant hit.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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